Black Bean Plantain Bowls
These black bean plantain bowls combine cilantro lime rice, savory black beans, sweet caramelized plantains, avocado, pickled red onions, and creamy jalapeño sauce for an easy and delicious vegan dinner.
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Servings: 4
Ingredients
Cilantro Lime Rice
- 1 cup Jasmine Rice
- 1½ cups Water or amount specified on package, see note
- ½ teaspoon Kosher Salt more to taste
- 1 tablespoon Fresh Lime Juice
- ½ teaspoon Lime Zest optional
- ¼ cup Fresh Cilantro finely chopped
Black Beans
- 1 tablespoon Olive Oil
- ¾ cup Yellow Onion minced
- 2 Garlic Cloves minced
- 1 small Jalapeño seeds removed and minced
- ½ teaspoon Ground Cumin
- ¼ teaspoon Smoked Paprika
- ¼ teaspoon Black Pepper
- Pinch of Kosher Salt more to taste
- 1 cup Vegetable Broth
- 1 15-ounce can Black Beans drained and rinsed
- Fresh Lime Juice to taste
Plantains
- 2-3 Ripe Plantains peeled and sliced diagonally into ½-inch thick slices
- 1 tablespoon Oil for cooking
- Pinch Kosher Salt to taste
For Serving
- Lettuce
- Avocado sliced
- Pickled Red Onions
- Cilantro Lime Crema make ahead of time
- Fresh Cilantro
- Lime Wedges optional
Instructions
- Cook the jasmine rice with the salt in a rice cooker or on the stovetop according to package instructions. Once cooked, fluff with a fork and gently stir in the fresh lime juice, lime zest, chopped cilantro, and additional salt to taste.
- Heat the olive oil in a pan over medium heat. Add the onion and cook for 4-5 minutes, until softened and beginning to brown.
- Add the garlic and jalapeño and cook for another 2-3 minutes.
- Stir in the cumin, smoked paprika, black pepper, and salt and cook briefly until fragrant, about 30 seconds.
- Add the vegetable broth and black beans. Bring to a simmer, then reduce the heat to medium-low and cook for about 15-20 minutes, stirring occasionally, until the liquid has reduced and the beans have thickened slightly.
- Gently mash some of the beans with the back of a spoon or potato masher. Continue cooking for another 2-3 minutes, or until they reach your desired consistency. Finish with fresh lime juice and adjust the seasoning to taste.
- Heat the oil in a large pan over medium. Add the plantain slices in a single layer and cook for a few minutes on each side, until deeply golden and caramelized. Sprinkle with salt.
- Divide the cilantro lime rice, black beans, and caramelized plantains between bowls. Add lettuce, avocado, pickled red onions, and fresh cilantro. Drizzle with cilantro lime crema and serve.
Notes
Rice: I cooked the jasmine rice in a rice cooker. You can also cook it on the stovetop according to package instructions. The amount of water needed may vary depending on your rice cooker or brand of rice.
Plantains: Use ripe plantains with yellow skins that have plenty of black spots. The riper the plantains are, the sweeter and more caramelized they'll become when cooked.
Cashew Crema: Prepare it ahead of time and refrigerate until ready to serve.
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